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Nutrition and physical

Xem 1-20 trên 136 kết quả Nutrition and physical
  • The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use.

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  • After studying this chapter you will be able to understand: Nutrition and physical performance; energy systems, muscles, and physical performance; optimal nutrition for exercise performance; energy intake and exercise; carbohydrate and exercise; dietary fat and exercise; protein and exercise;...

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  • The present study was undertaken to develop protocol for preparation of elephant foot yam papad, to assess the nutritional composition, physical characteristics and organoleptic evaluation of elephant foot yam papad. The papads were made with five different levels of elephant foot yam flour as 10, 20, 30, 40 and 50% along with control samples. The protein content in papad ranged from 16.20 to 22.50g, carbohydrate 55.60 to 58.96g, fat 4.21 to 4.50g, fibre 3.22 to 3.53g, calcium 140 to 158 mg/100g, iron 5.50 to 6.29 mg/100g.

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  • Bender's Dictionary of Nutrition and Food Technology, Seventh Edition, remains the essential reference book for anyone interested in nutrition, dietetics, food science, and food technology. The first edition was published 40 years ago and contained 2,000 entries. This Seventh Edition now includes over 5,000 succinct, authoritative definitions.

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  • The Nutrition and HealthTM series of books have, as an overriding mission, to provide health professionals with texts that are considered essential because each includes: (1) a synthesis of the state of the science, (2) timely, in-depth reviews by the leading researchers in their respective fi elds, (3) extensive, up-to-date fully annotated reference lists, (4) a detailed index, (5) relevant tables and fi gures, (6) identifi cation of paradigm shifts and the consequences, (7) virtually no overlap of information between chapters, but targeted, inter-chapter referrals, (8) suggestions o...

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  • The scientific and lay media extol the health benefits of good nutrition and physical activity. Most books that have been published about nutrition and physical activity have dealt with nutritional needs of young adults who exercise vigorously. At around 30 years of age or so, individuals start to become more concerned about having and maintaining good health and realizing the personal benefits of good nutrition and moderate-intensity physical activity. Some health professionals seem to believe that nutrition and physical activity information is the same for all people.

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  • Media-related commercial marketing aimed at promoting the purchase of products and services by children, and by adults for children, is ubiquitous and has been associated with negative health consequences such as poor nutrition and physical inactivity. But, as Douglas Evans points out, not all marketing in the electronic media is confined to the sale of products.

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  • THE ECONOMICS OF NUTRITION, BODY BUILD, AND HEALTH: WAALER SURFACES AND PHYSICAL HUMAN CAPITAL

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  • Maintaining a healthy body weight and body fat percentage through sound dietary and exercise practices helps to ensure optimal health, fitness, and physical performance. All of these issues are relevant in maintaining military readiness and force health protection, and in promoting optimal health of military personnel. This chapter introduces you to the basic concepts of energy balance and body composition.

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  • In most cases the cancer cells form a tumor. But some cancers, like leukemia, rarely form tumors. Instead, these cancer cells are in the blood and bone marrow. When cancer cells get into the bloodstream or lymph vessels, they can travel to other parts of the body. There they begin to grow and form new tumors that replace normal tissue. This process is called metastasis (muh-tas-tuh-sis). No matter where a cancer may spread, it is always named for the place where it started. For instance, breast cancer that has spread to the liver is still called breast cancer,...

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  • Estrogen therapy: Using estrogen to treat symptoms of change of life is known as estrogen therapy or menopausal hormone therapy. Estrogen treatment can reduce hot flashes, improve vaginal dryness, and help prevent the weakening of the bones (osteoporosis) that can happen with menopause. But the use of estrogen by itself increases a woman's risk of getting endometrial cancer in women who still have a uterus. Estrogen therapy also increases a woman's chance of developing serious blood clots and heart disease.

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  • Endometrial biopsy: This kind of biopsy can be done in a doctor's office. A very thin flexible tube is placed into the uterus through the cervix. Then suction is used to remove a small amount of endometrium. The suction usually takes less than a minute. The discomfort is much thing like menstrual cramps and can be helped by taking a drug like ibuprofen before the test. Sometimes numbing medicine is put into the cervix just before the test to help reduce the pain. Ultrasound (see below) is often done before the biopsy. This helps the doctor find any suspicious areas...

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  • Obesity, weight dysregulation and various degenerative diseases which are present at a huge scale are repercussions of low physical activity and unhealthy eating habits. Dietary risks, which include diets low in fruits, vegetables, and whole grains, but high in salt and fat, were found to be India’s third leading risk factor for causing disease burden, after child and maternal malnutrition and air pollution; followed closely by high blood pressure and high blood sugar.

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  • The research was conducted to prepare β-carotene rich dahi with different levels of sweet potato (SP) juice (10, 20, 30, 40 and 50%). Different physical, nutritional and sensory characteristics were analysed to assay the quality of β-carotene rich dahi. Data on different parameters were recorded and analyzed. It was found that the physical, nutritional and sensory qualities of dahi improved by addition of Sweet potato juice. Addition of SP juice increases the Protein (3.60 to 6.77g), Ash (0.71 to 3.79%) and βcarotene content (4.52 mg/100g).

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  • Modern man faces a great many awful diseases and disorders which were not even known to ancient man. Dietary patterns were merely responsible for this deadly situation. Hence replacing empty calorie foods with nutritious grain-millets thus helps to reduce the burden of malnutrition and also prevents and manages modern metabolic disorders. The present study focuses on the evaluation of physicochemical, functional, textural and nutrient composition of little millet flakes. Proximate analysis of little millet flakes was evaluated by the standard procedures of AOAC.

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  • Oesophagectomy remains the only curative intervention for oesophageal cancer, with defined nutritional and health-related quality of life (HR-QOL) consequences. It follows therefore that there is a significant risk of decline in physical wellbeing with oesophagectomy however this has been inadequately quantified.

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  • Physical activity and consuming a healthy diet have clear benefits to the physical and psychosocial health of cancer survivors, with guidelines recognising the importance of these behaviors for cancer survivors. Interventions to promote physical activity and improve dietary behaviors among cancer survivors and carers are needed.

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  • In the present study, an attempt has been made to see the effect of value addition on the chemical functional and nutritional properties of Pakoda/ fritters.

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  • The chapter content includes: Food chemistry; physical methods of food preservation; physical chemistry of foods, food protein analysis; food lipids chemistry, nutrition and biotechnology; handbook of microwave technology for food applications; seafood and freshwater toxins pharmacology, physiology, and detection; nutrition labeling handbook, food polysaccharides and their applications; carbohydrates in food; computerized control systems in the food industry; lactic acid bacteria microbiology and functional aspects second edition, revised and expanded...

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  • Nutrient requirements for optimum health and function of aging physiological systems often are quite distinct from those required for young ones. Recognition and understanding of the special nutrition problems of the aged are being intensively researched and tested, especially due to the increases in the elderly in the general population. In developed countries, economic restrictions and physical inactivity during aging can significantly reduce food intakes, contributing to nutritional stresses and needs. Many disease entities and cancers are found with higher frequency in the aged.

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